Homemade bowl, Homemade pad thai

Last weekend I made Thai Tom’s (my obsession in Seattle) pad thai noodles. I’ve never made pad thai, so I had to go out in search of tamarind paste to a few places, which ended up being found for a hefty $7 at Burlington’s City Market. But

George said taramind paste, and by golly, I was going by his recipe. I bought the paste, rice noodles (soaked at room temperature!), chives, and had everything else at home.

A few teeny-tiny changes: I did halve the recipe, and still had loads of leftovers. I also stir-fried up some peppers and onions to amp up the veggie content; otherwise, it’s as is.

It’s also DELICIOUS. I wowed myself. There were more than a few nights when I found myself standing in the kitchen eating cold leftover pad thai noodles, thinking, okay this tastes LEGIT.